So far, I have not visited Puerto Rico, although some of the Puerto Rican culture is present in the United States. This includes the tasty foods and I’ve seen a number of restaurants in New York. Unfortunately, I have not had a chance to sample much of the cuisine. Luckily, I received this recipe for coquito from a colleague at a previous job. She comes from Puerto Rico and said that this is one of her favourite beverages. It’s a refreshing, creamy combination of rum, coconut and spices. It is similar to eggnog in consistency and with the cinnamon flavour. And, just like eggnog, for a non-alcoholic version, it can be made without rum. That tends to be quite sweet, so you may want to reduce the amount of sweetened condensed milk. My version was quite sweet because I used the Pink Pigeon Vanilla rum.
Ingredients
1 carton (250 ml) coconut cream
1 can (400 ml) coconut milk (not light)
1 can (397 g) sweetened condensed milk
Rum (Use the condensed milk can to measure)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of ground nuteg
Grated, toasted coconut for garnish
Instructions
First, place all the ingredients except the grated coconut in a blender and blend until smooth and slightly foaming. Pour into a container and refrigerate for at least 2 hours.
Before pouring, shake the drink well and then pour into small cocktail glasses. I used a stemless wineglass, but whisky glasses would also work. Remember that the drink is quite rich, so you may want to serve smaller amounts. Finally, garnish with grated coconut and ground cinnamon.
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